There’s nothing quite like the convenience and flavor of a rotisserie chicken casserole—it’s the ultimate weeknight dinner that feels like you’ve spent hours in the kitchen when really, you’ve done all the heavy lifting in about thirty minutes. This creamy, comforting dish transforms a store-bought rotisserie chicken into something absolutely spectacular, with layers of tender chicken, crispy topping, and a sauce so delicious you’ll want to pour it over everything.
I absolutely love rotisserie chicken casseroles because they’re endlessly versatile and perfect for feeding a crowd without the stress. The beauty of this recipe is that you can have a gorgeous, restaurant-quality dinner on the table faster than you can order takeout. Plus, using a pre-cooked rotisserie chicken means you’re not spending time roasting a whole bird—you just shred it and get cooking.
This casserole comes together beautifully with simple ingredients you probably already have in your pantry. We’re talking about creamy sauces, tender pasta or rice, fresh vegetables, and a golden, crispy topping that everyone will fight over. Whether you’re feeding your family on a busy Tuesday night or bringing a dish to a potluck, this rotisserie chicken casserole is guaranteed to be a hit.
One of my favorite things about this recipe is how customizable it is. You can add different vegetables, swap out the pasta, or change up the cheese blend depending on what you have on hand or what your family loves. It’s comfort food at its finest, and I promise it will become one of your go-to recipes.
For more inspiration on quick weeknight dinners, check out The Best Banana Bread with Yogurt Recipe for a side bread option. You might also enjoy Easy Passion Fruit Dessert Recipe as a light finishing touch to your meal.
For detailed techniques on creamy casseroles, Serious Eats’ casserole collection offers wonderful inspiration. You might also want to check out Bon Appétit’s chicken casserole ideas for additional variations. And The New York Times’ creamy chicken and rice casserole is another wonderful reference for building these comfort dishes.
Ingredients
- 1 store-bought rotisserie chicken, shredded (about 3 cups)
- 12 ounces egg noodles or penne pasta
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or white button)
- 2 cups frozen peas and carrots
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and freshly cracked black pepper to taste
- 2 cups sharp cheddar cheese, grated
- ½ cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- ½ cup fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F and butter a 9×13 inch baking dish. Set aside while you prepare the rest of the casserole.
- Bring a large pot of salted water to a boil and cook your pasta according to package directions until it’s just shy of al dente, about 8-10 minutes. Drain and set aside in a large bowl.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Once it’s foaming, add your diced onion and cook for about 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and stir constantly for about 30 seconds to release its wonderful aroma and flavor.
- Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
- Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for about 1 minute, stirring constantly, to create a roux base.
- Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. This will help create a smooth, creamy base for your casserole.
- Add the heavy cream, Dijon mustard, dried thyme, and paprika to the skillet. Stir everything together until well combined and smooth.
- Bring the sauce to a gentle simmer and cook for about 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Remove the skillet from heat and stir in the shredded rotisserie chicken and frozen peas and carrots. Season generously with salt and freshly cracked black pepper to taste.
- Add the cheddar cheese and half of the Parmesan cheese to the chicken mixture and stir until the cheese is completely melted and incorporated into the sauce.
- Pour the chicken mixture over the cooked pasta in your large bowl and fold gently until everything is evenly coated and combined.
- Transfer the entire mixture into your prepared 9×13 inch baking dish, spreading it out into an even layer.
- In a small bowl, combine the panko breadcrumbs with the melted butter and the remaining Parmesan cheese. Toss with a fork until the mixture resembles coarse sand with buttery crumbs.
- Sprinkle the panko topping evenly over the casserole, making sure to cover the entire surface for maximum crispiness.
- Place the casserole in the preheated 375°F oven and bake for 25-30 minutes, until the topping is golden brown and crispy and the casserole is bubbling around the edges.
- Remove from the oven and let the casserole rest for about 5 minutes before serving, which will help it set slightly and make serving easier.
- Garnish the casserole generously with fresh chopped parsley just before serving for a pop of color and fresh flavor.
Pro Tips
Feel free to customize this recipe with your favorite vegetables. Broccoli, green beans, spinach, or bell peppers all work wonderfully. Just make sure to use vegetables that won’t release too much liquid, or drain them well before adding.
For a lighter version, substitute half of the heavy cream with additional chicken broth or use a combination of Greek yogurt and sour cream, though the texture will be slightly different.
The panko topping is essential for that restaurant-quality crunch. Don’t skip it or substitute it with crushed crackers, as panko creates the best texture and won’t become soggy as quickly.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for about 15-20 minutes, or microwave individual portions for 2-3 minutes until heated through.
If you want to freeze this casserole, assemble it completely but don’t bake it. Cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen at 350°F for 50-60 minutes, covered, then uncover and increase heat to 375°F for the last 15 minutes to crisp up the topping.
The key to a great casserole is not overcooking the pasta initially, as it will continue cooking in the oven. You want it to still have a slight bite to it when you mix it with the sauce.
For best results, use a good quality rotisserie chicken from your grocery store’s deli section. The meat should be moist and flavorful. Avoid any that look dried out or been sitting under the heat lamp too long.
This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette, roasted vegetables, or garlic bread. It’s perfect for feeding a crowd because you can easily double the recipe in a larger baking dish.